In a soup pot, fry bacon until crisp. Remove from the pan, chop and set aside. Add carrot to pan drippings and cook 5 minutes. Add celery, onion and garlic and cook 3 minutes. Add beans and 2 c. water. Bring to a boil, cover and simmer on low 10 minutes. Mash some of the beans with a potato masher to thicken the soup. Season with salt and pepper, and stir in bacon.